Sweet Corn Spoon Bread

The layer of cheese on top of this Jiffy Spoon Bread makes this the richest most delicious sweet corn casserole that we've eaten!

Course Side Dish

Cuisine American

Keyword Jiffy Spoon Bread, Sweet Corn Spoon Bread

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 320kcal

Author Jennifer Osterholt

Grease a 9 x 13" baking dish and preheat oven to 350°F.
Mix together eggs, corn muffin mix, sour cream, softened or paritally melted butter, cream style corn and drained whole kernel sweet corn.
2 eggs, 1 package Jiffy corn muffin mix, 2 cups sour cream, 1/2 cup butter, 8 3/4 ounce cream style corn, 8 3/4 ounce whole kernel sweet corn
Pour into baking dish and bake for 30 minutes.
Remove pan from oven and spread shredded cheese on top. Return to oven for 10 minutes or until cheese melts and the center of the bread is set. Can check with a toothpick in the center if desired.
6 ounces Swiss cheese

Starting with a fresh block of Swiss cheese and shredding it yourself will maximize flavor
Always use butter because it has the richest flavor, don't substitute for margarine
I found small cans of whole kernel corn and cream style corn that were within an ounce of the sizes listed in the recipe and they work just fine
Drain the whole kernel corn before using
Each small can of sweet corn can be substituted for 1/2 cup fresh sweet corn. I prefer to use the can of cream style corn for the extra creaminess though.